Surabhi Kumar, the spouse of Indian Ambassador to Korea Amit Kumar, gives a presentation on Indian cuisine during the India-Korea Food and Cultural Exchange event at the Korean Food Promotion Institute in Seoul, Friday. Courtesy of the Embassy of India in Seoul

Surabhi Kumar, the spouse of the Indian Ambassador to Korea Amit Kumar, took an audience on a journey through the vibrant and diverse world of Indian flavors on Friday.

The India-Korea Food and Cultural Exchange event, organized by the Korean Food Promotion Institute to commemorate the 50th anniversary of diplomatic relations between India and Korea, showcased the spices, regional diversity and global influences that define Indian culinary traditions.

The presentation began with a reflection on the staggering variety of spices, curries and culinary traditions symbolic of India's incredible diversity.

"Indian cuisine is renowned for its vibrant flavors, rich aromas and diverse range of dishes. With a long history spanning thousands of years, Indian food has evolved through the interplay of various cultures, foreign influences and regional diversity," Kumar said.

Kumar delved into the heart of Indian cuisine, exploring the ubiquity of curries and the vast array of spices.

"It is impossible to discuss Indian cuisine without mentioning its vast array of spices," she said. She explained the significance of spice blends like garam masala, highlighting the unique proportions used in different households.

The presentation also touched upon the medicinal properties of Indian spices.

"Most Indian spices have medicinal values," Kumar said. She discussed the therapeutic benefits of turmeric, cinnamon, ginger, cardamom, cloves, asafetida and fennel seeds, showcasing the holistic approach of Indian cuisine.

Kumar highlighted the regional diversity of Indian cuisine, categorizing it broadly into northern, western, eastern and southern traditions. From rich gravies in the North to the tangy flavors of the West, seafood in the East and coconut-infused dishes in the South, the regional variations add a unique dimension to Indian culinary experiences.

The concept of "thali," a complete meal served on a single platter, was explored, showcasing the array of flavors, textures and aromas in Indian cuisine. Kumar explained the distinctive elements of North Indian, South Indian, Rajasthani and Assamese thalis, reflecting unity in diversity.

Kumar discussed the fusion of Indian and Chinese cuisines, British influences leading to Anglo-Indian dishes and the impact of Portuguese flavors on Indian cuisine. The audience learned about the socio-cultural and religious influences shaping Indian cooking, including the significance of vegetarianism in Hinduism and the community kitchens or "langars" in Sikhism.

The symphony of Indian street food and the global impact of Indian spices and ingredients were celebrated. Kumar highlighted the influence of Indian dishes like khichuri, chicken tikka masala, rasam and litti chokha on global cuisines, demonstrating the versatility and adaptability of Indian flavors.

"The cultural and religious influences on Indian cooking have shaped a cuisine that is as diverse and complex as the country itself," she said.